Next, I preheat my skillet over medium heat and lightly grease it with some butter or cooking spray. I love the way butter sizzles when it hits the hot pan! Now, I take each slice of bread and dip it into the pumpkin mixture, making sure both sides are well coated but not too soggy. I then place the soaked bread slices onto the skillet and cook until each side is a beautiful golden brown. This usually takes about 3-4 minutes per side, and the aroma that fills my kitchen is enough to make everyone in the house wander in for a taste!
Once all the slices are cooked, I stack them on a warm plate, and if I’m feeling generous, I drizzle a bit of maple syrup over the top. It’s the perfect finishing touch! Finally, I top my French toast with a swirl of whipped cream and a sprinkle of chopped pecans or walnuts for some added crunch. It’s a picture-perfect breakfast that rivals any brunch spot!
Pro Tips for Best Results
I’ve made Pumpkin Pie French Toast several times, and one tip I stand by is using stale bread. Stale bread absorbs the custard mixture much better than fresh bread, resulting in that beautifully soft center. If you don’t have stale bread, I recommend letting your slices sit out for a bit before dipping them in the mixture.
Another trick I discovered is to let the bread soak in the custard mixture for at least a minute. This extra soaking time really helps the flavors to meld and gives you that luxurious texture. Trust me, your taste buds will thank you later!
Lastly, I encourage you to experiment with different toppings. While maple syrup is a must for me, I’ve found that a sprinkle of powdered sugar or a dollop of cream cheese frosting can be a delightful twist—perfect for impressing guests during the holiday season!
Common Mistakes to Avoid
One mistake I made early on was not mixing the custard well enough. If the eggs and pumpkin aren’t fully incorporated, the French toast can end up with scrambled bits. Be sure to whisk it thoroughly—your wrist might get tired, but it’s worth it! (See the next page below to continue…)